Sweet chilli cauliflower & tofu with rice noodles|Vegan | Gluten free

At the moment i have been craving lots of different foods. I.e wanting to eat something different than my typical meats.

I have been craving alot of asien food… or i think it is asien?

Rice paper rolls with peanut butter sauce.

Dumplings.

Sushi.

Noodle dishes.

Sweet and sour dishes.

I have actually thought about getting a take away because i have craved it so badly… but i thought, why not just try to create my own version? Sure it may not taste exactly the same, but it would be cheaper anyway.

So i decided to try to make some sort of sweet and sour/sticky sesame/sweet chilli cauliflower dish with noodles and cashews.  And it turned out surprisingly good! Maybe a few changes, and next time i might try baking the cauliflower in the sauce instead of frying. But from what i have tried it tastes good! (This was my work lunch for today!)

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Recipe can be made vegan by using tamari or a gluten free soya sauce.

 

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Left overs Sunday – Red lentil, sweet potato and bean soup

Sundays are usually the day of left overs for me where i use up what i have left from the different beans and lentils i have cooked up and usually only have a little red lentils or a little green lentils left. So it is all about getting creative with what i have left! Of course some weeks Sunday is the day i do one of my weekly shops (i usually do 2 big food shops a week as i can’t carry everything home at once and don’t have space to store a weeks worth of food at home). So then on those days, Sunday becomes the day i eat something new and different haha.

Today is the first snowfall where i live so all i was craving was a warm, hot meal and not the usual, “throw a bunch of cold beans and lentils and cold potatoes onto a plate/lunch box” and eat.

That resulted in a red lentil soup with sweet potato, black beans, chickpeas, sweet corn and broccoli topped with hummus and nutritional yeast!

It took about 20 minutes to prepare and cook, is warm and filling and if you make scones (which also take about 20-25 minutes) then you have a warm, filling, nutritious and delicious meal all within c.a 30 minutes! You can find a scones recipe HERE. Also i find that eating bread with soup makes it more filling as i often need 2-3 servings of soup to actually feel full… not to mention it is the perfect protein combining!!

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Note, it is very hard to make soup look appetizing!

To make the soup i combined all the ingredients mentioned above (minus the hummus and nutritional yeast as that was added ontop of the soup) as well as two vegetable stocks. And then let it cook together. (Note, i chopped the sweet potato into cubes and the beans were pre cooked!).

Variations you can make to this soup are: 1) Add coconut cream or oatcream to make the soup more creamy. 2) Add more vegetables. 3) Skip the black beans and once everything is cooked you puree it and add some form of cream and you have more of a puree/creamed soup (then i would definitely recommend you add some croutons, seeds/nuts on top or eat with bread or raw food crackers!).

In winter warm meals are a must and soup is a great idea not to mention that if you are on a budget or are on a time press then you can make huge quantities of soup for very little cost!

 

Vegan ricepudding recipe

November and the christmas food eating has begun! I am already craving beetroot salad and vegan “meat”balls and wondering what christmas cake i should make for Christmas, hahah. First up is my birthday and what birthday cake i want to make and eat, hahah.

Yesterday i posted a picture of my ricepudding bowl and got alot of people wondering what the recipe was, so i thought i would share it on here 🙂

I just bought a pacakge of ricepudding rice and used the recipe on there for inspiration, but of course changed the recipe a little!

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Ingredients: 4 servings (or 2 portions for someone who is hungry!)

2dl (200ml) ricepudding rice

c.a 6dl water

c.a 6-7dl non dairy milk or oatcream (or 50/50)

1/2 teaspoon salt

Sugar/sweetener according to taste

Cinnamon/cardamom/stevia drops

Note, the original recipe is 4dl water and 7,5dl non dairy milk. But i didn’t have enough milk so had to use more water and also used 50/50 oatcream and oat milk. Adding oatcream makes it more creamy! Also you can use coconut milk which works great if you like coconut taste!

How to:

Place c.a 4dl (400ml) water into a large pot along with the 2dl rice and salt. Let boil under the lid for 10 minutes.

Turn down the heat to medium and add the rest of the liquid (water/non dairy milk/oat cream/coconut milk) as well as the sugar/sweetener/stevia drops. Mix every once in a while so that it doesn’t burn to the  bottom of the pain. However don’t stir too often as the rice needs to absorb the liquid and swell.  Let cook c.a 30-40 minutes. Add more liquid if it absorbs too quickly and the dry is still too dry. Also, turn down the heat as it could be too warm then.

Add cinnamon and more sweetener if necessary once done!

Can be stored in the fridge several days, but best eaten warm!

**Note, you can double the recipe to make 8 servings so that you have lots left over. However the cook time may be longer than and you may need to add more or less liquid under the cook time.

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Pasta with sweet potato “cheese” sauce 

If the cheese is made out of potato can you really call it cheese? 

Here is a meatless Monday recipe for you all!!

So Saturday evening i was home alone and had a box of pasta which had been sitting in my cupboard for a while. I am not a huge pasta fan, which you may have realized by now. Instead i prefer potatoes or pearl couscous, but from time to time i like pasta and then its great to have a box of pasta at home.

I also had some left over sweet potato so i decided to make a simple non cheese version of mac and cheese!

Now let me start off with that making a “cheese” sauce out of potatoes and/or carrots won’t ever be like a real melty cheese taste or texture… but appreciate it for what it is! Also note that to make it have somewhat a cheesy taste, nutritional yeast is key…. otherwise it is basically just potato puree, hahah.

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Ingredients:

Desired amount of pasta (we all know that we’re ging to cook more than necessary anyway!)

c.a 3-4 Potatoes and carrots or 1 medium sweet potato (the amount you need depends on how much pasta you are making.)

c.a 3 tbs Nutritional yeast

Salt

Garlic (optional)

Non dairy milk – i never measured, i just poured into the mixer until it was the right consistency. But around 0,5-1dl.

1-2 tbs Oil

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First up… cook your pasta.

Second, cut the potato (you can either use potato and carrot or sweet potato) and boil until just soft. I.e, not mushy but not partly raw either. Note, use just enough water to cover the potato when boiling.

Let the potatoes cool down 5 minutes before adding to a mixer with the rest of the ingredients. Add more milk if necessary. Optional, add melted vegan butter for taste. Also add more nutritional yeast or other seasonings according to your taste.

The consistency should be loose but not liquidy. I.e because of the potato it will still have somewhat the consistency of mashed potatoes, but it should not be so thick that you can’t mix it with the pasta.

Once the mixture has your desired consistency, mix with the pasta and eat and enjoy!

Note, it is fine to leave in the fridge until the next day, but the consistency will be a little drier than when eaten fresh!

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